High-class cookery recipes

One Bayleaf. One Shalot. One Clove of Garlic. Two ounces of Butter. One ounce and a half of Flour. Ten Peppercorns. Cut up the carrot, celery, shalot, and put them with the garlic, peppercorns, and bayleaf into a stewpan to simmer for a few minutes, but not to brown : mix the butter and flour together, add to the vegetables, whisk in the milk, and let it boil for ten minutes. Then strain through a tammycloth, re-heat, and add the cream. Sauce Allemande. Ingredients. One and a half ounce of Butter. One ounce of Flour. Half a pint of Chicken Stock. Pepper, Salt and Nutmeg. Two Yolks of Eggs. A tablespoonful of Cream. A teaspoonful of Lemon-juice. Dissolve an ounce of butter in a stewpan, add the flour, stir a few minutes without allowing it to brown. Add the chicken stock and stir until it boils. Season with pepper, salt and grated nutmeg. Let it simmer for half an hour. Skim, and finish with a liaison of two yolks of eggs, a tablespoonful of cream, and half an ounce of butter. Stir over the fire until the eggs begin to set, but do not let it boil.. Add a teaspoonful of lemon-juice and pass the sauce through a fine strainer or a tammy cloth. This sauce is the foundation of many fish sauces. Bearnaise Sauce. Ingredients. Four Shalots. Half a gill of Tarragon Vinegar. Half a gill of Vinegar. One gill of White Sauce. Yolks of three Eggs. Two ounces of Butter. Chop up the shalots and put them into a stewpan with the vinegar, and boil till reduced to a tablespoonful ; then add the white sauce, mixing it well ; add one at a time the three yolks of eggs, whisking each one well in before adding another, and on no account let it hoiL When the eggs are in, remove the stewpan from the fire and whisk in the butter in small pieces, taking care that each piece is dissolved before adding the next, as, if the butter is added too quickly, the sauce will oil. Strain it, and it is ready for use. Bombay Sauce (No. 1). Ingredients, Two spoonfuls of Brown Sauce. One spoonful of Curry Powder. Two spoonfuls of Glaze. Two spoonfuls of Tomato Sauce. A little chopped Indian Pickle ; and A little chopped or grated Ham, Bombay Sauce for Ham or Roast Hare (No. 2). Ingredients. One ounce and a half of Butter. One clove of Garlic. One Shalot. One Onion. One teaspoonful of Chutney. Half a pint of good Stock. One teaspoonful of Curry Powder. One ounce of chopped Indian Pickle and Chilli. One gill of very good Espagnole Sauce, Fry the shalot, garlic and onion in the butter, then add the curry-powder, also the chutney and stock ; boil all well for twenty minutes, then add the sauce, boil it all well and skim it. Wring through a tammy, and add the chopped pickle. SAUCES. Bread Sauce, Ingredients, One gill of Bread-crumbs, One small Onion. Five Peppercorns. Half a pint of Milk, Salt. One tablespoonful of Cream. Put the milk into a stewpan, when boiling add the crumbs, onion, salt, and peppercorns, and let it stand by the fire for fifteen minutes to soak the bread, then stir it and add the cream. Before serving, take out the onion and peppercorns. Sauce a rAmbassadrice, Ingredients.